Recipes for the season: Duck Confit » Bucks County Taste
I've always been a bit intimidated by French cooking, especially confits, which sound so mysterious. But Martine Bertin-Peterson makes it all so easy.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.buckscountytaste.com.
Ingredients
- 6 duck legs
- Kosher salt
- Pepper corns
- 9 cloves garlic, peeled
- 6 large bay leaves
- 2-3 tubs duck fat (D’Artagnan is readily available in area grocery stores like Wegmans)
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